Oddbird

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Sparkling Rosé
Winerose wine

Sparkling Rosé

Dealcoholised sparkling rosé from Languedoc-Roussillon, made from Syrah and aged twelve months before gentle alcohol removal.

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About This Drink

Oddbird's Sparkling Rosé comes from the Languedoc-Roussillon region of France, made from Syrah grapes using traditional winemaking before a twelve-month maturation and low-temperature dealcoholisation. Syrah is an unusual choice for a sparkling rosé, but it works well here, giving the wine some fruit substance. The pour is a pale salmon-pink with a gentle, persistent bead. On the nose, summer berries and apple come through alongside a citrus lift. The palate is light-bodied and silky, with berry and apple character underpinned by fresh acidity. The finish is clean and dry without being austere. It is a well-balanced effort, neither too sweet nor too tart. The silky texture is probably its best quality, making it easy to drink across an evening without the softness tipping into saccharine.

Ingredients

De-alcoholized wine (grapes, preservatives: sulphites), sugar (sucrose), carbon dioxide, preservatives: sulphites

Key Specs

Per 100ml

Calories
20 kcal
Sugar
3.8g

Tasting Notes

Taste

SUMMER BERRIES GREEN APPLE CITRUS FRESH ACIDITY CLEAN DRY FINISH

Aroma

SUMMER BERRIES APPLE CITRUS ZEST FLORAL

Character

Appearance
PALE SALMON-PINK WITH FINE PERSISTENT BEAD
Mouthfeel
LIGHT-BODIED AND SILKY WITH GENTLE CARBONATION
Finish
CLEAN AND REFRESHING WITH CRISP FRUIT FADE

Production

Syrah grapes from Languedoc-Roussillon, traditional winemaking, 12 months ageing, then low-temperature dealcoholisation

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Key Specs

Per 100ml

Calories
20 kcal
Sugar
3.8g

Tasting Notes

Taste

SUMMER BERRIES GREEN APPLE CITRUS FRESH ACIDITY CLEAN DRY FINISH

Aroma

SUMMER BERRIES APPLE CITRUS ZEST FLORAL

Character

Appearance
PALE SALMON-PINK WITH FINE PERSISTENT BEAD
Mouthfeel
LIGHT-BODIED AND SILKY WITH GENTLE CARBONATION
Finish
CLEAN AND REFRESHING WITH CRISP FRUIT FADE

Production

Syrah grapes from Languedoc-Roussillon, traditional winemaking, 12 months ageing, then low-temperature dealcoholisation